Curried Roasted Pumpkin Soup

Ling
June 22, 2016Comment Closed

There’s nothing quite like a warming winter soup to combat this cold weather. While clear broths are delicious it just doesn’t quite do the trick anymore. Winter calls for a heartier richer soup and I like myself a bit of spice so I whipped up this Curried Roasted Pumpkin Soup to brighten the gloomy wet day.

Roasted Pumpkin (and sweet potato)

For this recipe I used a butternut pumpkin and a sweet potato but you can just use pumpkin. I had a lonely sweet potato sitting in the fridge waiting to be useful so….yea.I love roasting the pumpkin because it brings out such lovely flavours, it adds another dimension rather than just boiled puréed pumpkin. I hope you enjoy this recipe.

Ingredients:

1 onion diced

1 tbsp coconut oil

1 tsp ginger powder

2 1/2 tsp curry powder

1/2 tsp cumin powder

1/2 tsp of black pepper

1 butternut pumpkin (approx 1.5kg)

2 cups chicken stock

200mL coconut milk

olive oil

Method:

Preheat the oven to 180°C.

Cut the pumpkin in half lengthwise and remove the seeds and pulp. Drizzle olive oil generously over the flesh on both halves and place them flesh side down on a baking tray. Roast in oven for 35 to 40 minutes.

Remove pumpkin from oven and set aside when done.

Next, pick a pot big enough for the pumpkin flesh. Add 1 tablespoon of coconut oil and sauté the diced onions on low heat until soft and almost translucent.

Scoop the roasted pumpkin flesh out into the pot.

Add the chicken stock and coconut milk and stir well. Next add the ginger powder, curry powder, cumin and black pepper and stir it all in until evenly mixed. Bring to boil.

Turn down the heat to the lowest setting and use a hand blender to purée the pumpkin soup until desired smoothness. I no longer have a hand blender so I had to use a masher, it works too though it’s not as smooth. If you have a food processor or power blender you can always pour it into that as well.

Give it a few more good stirs over the heat and it’s ready to be served.

Simmering away in the pot

I garnished mine with a parsley leaf, a drizzle of coconut milk and just a bit more cracked pepper. For those who love a bit of spice by all means throw some chilli flakes on top. That’s what I did. I hope you enjoy this hearty soup!